Chefs
FoodBall 2019 brought together a roster of 40 chefs from around the globe including the Amalfi Coast, Tel Aviv, Paris, Copenhagen, Stockholm, New York, Los Angeles, Dallas, Chicago and Miami as well as across Canada, coast to coast from Vancouver to St Johns. It was a one of a kind opportunity to have a group of the world’s top chefs together under one roof for one night only in support the Sinai Health Foundation.
We would like to sincerely like to thank the Chefs for their participation the inaugural FoodBall event.
2020 participating Chefs to be announced in June.
Click images for bios and additional information.
FoodBall 2019 brought together a roster of 40 chefs from around the globe including the Amalfi Coast, Tel Aviv, Paris, Copenhagen, Stockholm, New York, Los Angeles, Dallas, Chicago and Miami as well as across Canada, coast to coast from Vancouver to St Johns. It was a one of a kind opportunity to have a group of the world’s top chefs together under one roof for one night only in support the Sinai Health Foundation.
We would like to sincerely like to thank the Chefs for their participation the inaugural FoodBall event.
2020 participating Chefs to be announced in June.
Click images for bios and additional information.
Alfonso Iaccarino,
Don Alfonso 1890
Amalfi Coast
FoodBall Dish – Lobster Zeppole, tagliolini of eggplant, zucchini, leek, sweet and sour honey soy demi, citrus sauce
Adeena Sussman,
Tel Aviv
FoodBall Dish – Sour Lime & Pomegranate Chicken Wings
Avivit Priel Avichai, Ouzeria
Tel Aviv
FoodBall Dish – Tuna ‘kibbeh nayeh’ with romesco and crispy kale
Barak Aharoni, Alena
Tel Aviv
FoodBall Dish – Lobster/seabass filled pastry with parsley, chili & tarragon aioli
Raz Sela, Turkiz
Tel Aviv
FoodBall Dish – Pickled Kohlrabi wrap, Sea Bream tartare, and Avocado
Robert Mendoza,
Le Saint Sebastien
Paris
FoodBall Dish – Triple cream tostada
Beau Clugston, Iluka
Copenhagen
FoodBall Dish – Breaded oyster with lovage and nasturtium
David Leeder
Stockholm
FoodBall Dish – Truffle Doughnut
Amanda Cohen, Dirt Candy
New York
FoodBall Dish – Shanghai shoots with fermented black bean bagna cauda
Sal Lamboglia, Bar Primi
New York
FoodBall Dish – Ricotta crostini, truffle honey, figs, hazelnuts
Misti Norris, Petra and the Beast
Dallas
FoodBall Dish – Marigold cured snapper, burnt leek, peanut, fig leaf
CJ Jacobson, Aba
Chicago
FoodBall Dish – Roasted Delicata Squash with Salmon Roe. Brown Butter Labne, Pomegranate, Onion
Neal Fraser, Redbird
Los Angeles
FoodBall Dish – Albacore tuna crudo, heart bottarga, smoked conserva, celery, radish, chili
Carlos Garcia, Obra
Miami
FoodBall Dish – Crispy Foie Gras Sandwich
Jeremy Charles, Raymonds
St. John’s
FoodBall Dish – Scallop and sea urchin
Jonathan Gushue, Fogo Island Inn
Newfoundland & Labrador
FoodBall Dish – Lettuce Fondue or Lettuce Pudding
Antonin Mousseau-Rivard,
Le Mousso
Montreal
FoodBall Dish – Foie gras with Cotton candy
Antonio Park, Park
Montreal
FoodBall Dish – Compressed Watermelon with Tosazu sauce, Wrapped with Prosciutto then Pan seared served as a Nigiri
Angus An, Maenam
Vancouver
FoodBall Dish – Ma Hor, caramelized chicken and prawns on sour pineapple
Joël Watanabe, Kissa Tanto Vancouver
FoodBall Dish – Tonno mantecato-Confit tuna and herbed smoked potato, roe, shiso, furikake
Pino Posteraro, Cioppino’s
Vancouver
FoodBall Dish – BC Weathervane Scallops, spuma di Parmigiano
Robert Belcham, Campagnolo
Vancouver
FoodBall Dish – Terrine of Confit Chicken and Foie Gras, walla walla onion marmalade, sourdough
Mandel Hitzer, deer+almond
Winnipeg
FoodBall Dish – Manitoba sweet corn and haskap
Afrim Pristine, Cheese Boutique
Toronto
FoodBall Dish – Marinated seared halloumi
Alexandra Feswick,
Drake Devonshire Inn
Prince Edward County
FoodBall Dish – Oysters w/ tuna sashimi + pineapple salsa
Carl Heinrich, Richmond Station
Toronto
FoodBall Dish – Caramelized Kojinut Squash – goat yogurt, shiso powder
Claudio Aprile, Xango
Toronto
FoodBall Dish – Halibut Ceviche, sweet potato w/ ricotto, coconut lime
Craig Harding, La Palma
Toronto
FoodBall Dish – Raviolo of Chicken Liver with Wild Mushroom Conserva
Doug Penfold, Chabrol
Toronto
FoodBall Dish – Seared venison with sauce Cumberland, salsify and escarole
Jackie Lin, Shoushin
Toronto
FoodBall Dish – Canadian wild caught tuna nigiri sushi
Jason Bangerter, Langdon Hall
Cambridge
FoodBall Dish – Jerusalem artichoke,Sunflower Root, Black Truffle & Thyme
Jeff Kang, Canis
Toronto
FoodBall Dish – Fogo island shrimp tostada
Laura Maxwell, Le Select
Toronto
FoodBall Dish – Oeufs de canard brouillés avec brioche et truffes
Scott Saunderson,
BlueBlood Steakhouse
Toronto
FoodBall Dish – Roast beef in Yorkshire pudding, candied parsnip purée, goose fat potato medallion, grated horseradish and jus
Mitch Bates, Grey Gardens
Toronto
FoodBall Dish – Preserved Mackerel- salsa verde, daikon
Nadège Nourian,
Nadège Patisserie
Toronto
FoodBall Dish – Assortment of gourmandises
Renee Bellefeuille, AGO
Toronto
FoodBall Dish – 4 desserts: Dark Chocolate Almond Gateau; Green Tea & Ruby Mini Cupcake; Vanilla Yuzu Pate de Fruits; Thyme Sable, L’ermite & Fig
Rob Wing, Eataly
Toronto
FoodBall Dish – Cavatelli al Ragu di Maiale -Handmade Cavatelli, Red Wine Braised Pork, Mutti Tomato Sauce, Pecorino Romano, Rosemary
Romain Avril
Toronto
FoodBall Dish – Ratatouille Tarlet with pesto and pickled mushrooms
Saverio Macri, Don Alfonso 1890
Toronto
FoodBall Dish – Smoked Japanese Ricciola, Fava and Fennel Puree, Grapefruit Mayonnaise, crispy ginger, and pink peppercorn
